Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Puff Paste

Name: Puff Paste
Yield: 8 servings
Ingredients: a ball of paste; the butter, previously washed and wrung in a cloth, in a firm flat pat

From Cookery and housekeeping, 1882

Serves 8

The oven for puff pastry must be very hot. Test it by putting in a small piece of paste first.

A modern interpretation · AI-generated from the original record

Ingredients

a ball of paste
the butter, previously washed and wrung in a cloth, in a firm flat pat

Method

Roll the paste out lengthways about 0.5 inch thick.
Place the butter on the center of the strip of paste, fold the two ends over it, and press the edges together.
Roll gently from the center towards the edges, taking care not to roll the butter out.
Fold in three and roll again, then lay aside for fifteen minutes and repeat the folding and rolling twice.
The paste should be rolled altogether seven times.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 30. The excerpt below is the record exactly as published.

puff paste is as follows. Having made the flour, o.^^, and water into a ball of paste (which should be cool, light, and elastic), roll it out lengthways about J of an inch thick. Take the butter, previously washed and wrung in a cloth, in a firm flat pat

Cook this with the app: pantry check, scaling, and the assistant.